Lemon chiffon pie #2

Yield: 1 Servings

Measure Ingredient
1 \N Envelope unflavored
\N \N Gelatine
½ cup Cold water
4 \N Eggs -- separated
1 cup C and H Granulated Sugar
2 teaspoons Grated lemon peel
½ cup Lemon juice
¼ teaspoon Salt
1 \N Baked 9\" crumb crust -- OR-
\N \N Pastry shell
\N \N Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias Recipe By :

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